pounds large sea scallops, side muscles removed
1 teaspoon coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12 ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika
  1. Rinse and drain scallops; pat dry with paper towels.
  2. Sprinkle with salt and pepper.
  3. Heat 2 tablespoons of oil in large skillet over medium high heat.
  4. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
  5. Transfer scallops to plate; cover.
  6. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
  7. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
  8. Stir in 3 tablespoons parsley, lemon juice and paprika.
  9. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
  10. Season everything with salt and pepper.
  11. Transfer scallop mixture to platter.
  12. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

4 Servings

New Mexican Rubbed Pork Loin with Bourbon Ancho Sauce

The Rub

2 T Ancho Powder
2 T Pasilla Pepper Powder
2 T Light Brown Sugar
2 T Allspice
2 T Cinnamon

The Sauce

5 C Apple Juice Concentrate
5 C Chicken Stock
3 Ancho Peppers
1 Large Red Onion
2 C Bourbon
1 C Brown Sugar


  1. Rub a Pork Loin with oil and salt and the rub mixture.
  2. Sear on a hot grill to an internal temperature of 155 degrees.
  3. Combine apple juice and chicken stock.
  4. Boil ancho peppers, remove seeds, chop in blender and add to stock mixture.
  5. Saute onion and add to Bourbon. Reduce until almost all liquid is gone.
  6. Add Bourbon/onion reduction to stock
  7. Add 1 C Brown sugar and reduce by 1/2.
  8. Serve with sliced pork on Hawaiian rolls.

Chef Alec Naman and Chef Tom Houle won Best Entree with this recipe in the People’s Choice at the Chef’s Challenge sponsored by the Bay Area Food Bank!

2015 Chef's Challenge
17th Annual Chef’s Challenge to End Hunger
1/3 cup orange juice
1/3 cup reduced sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
2 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
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